Asparagus with Bacon

1 lb. fresh asparagus spears

8 slices bacon

2 Tbsp. butter or margarine

½ teas. crushed red pepper flakes

1 lemon, optional

Wash asparagus and remove the woody ends. If using lemon, slice into wedges. Preheat oven to 425 degrees F. Line a 18×13-inch baking pan with a rim with foil. Spray the foil with cooking spray. Place a rack on top of the foil on the baking pan and spray the rack with the cooking spray also. Place the melted butter and red pepper flakes in a shallow bowl. Place the asparagus in the melted butter bowl and toss the asparagus to coat. Divide the asparagus stalks into 8 bundles. Wrap each bundle with one slice of bacon. You may want to use a toothpick or 2 to secure the bacon. Place the bundles of bacon wrapped asparagus on the rack on the baking dish. Drizzle any remaining butter or margarine over the asparagus. Place baking pan in the preheated oven and bake until asparagus is tender, and bacon is cooked, about 30-35 minutes. Turn asparagus-bacon packets once while cooking. If desired, asparagus bundles may be served with lemon wedge. Recipe makes 8 servings Estimated WW Smart points 3 per serving.

Eggplant Sticks

1 or 2 eggplant (10 oz. of eggplant total)

1 egg white or egg substitute equivalent

1 teas. olive oil

2 Tbsp. grated parmesan cheese

½ cup seasoned Italian breadcrumbs

Salt and pepper to taste

Preheat oven to 450 degrees F. Line 2 baking sheets with foil and spray with cooking spray. Cut the ends off the eggplant. Slice the eggplant in half and then slice each half into ¼ inch thick slices. Next slice each of the thick slices into ¼ inch strips. Try to cut all the strips the same size so they will cook evenly. Place the eggplant strips in a bowl and season with the olive oil, salt and pepper. Toss to coat the eggplant evenly. Place the egg white in a shallow bowl. Combine the breadcrumbs and parmesan cheese on a plate or piece of foil. Dip the eggplant strips, one at a time, first in the egg white and then in the breadcrumb cheese mixture. Place coated strips on prepared baking sheet and spray the eggplant strips with cooking spray. Place in preheated oven and bake for 10 minutes. Turn the eggplant strips over and bake an additional 5 minutes or until the eggplant strips are golden.

Preheat oven to 400 degrees F. Scrub beets remove tops and stems. Spray a small glass baking dish with a lid with cooking spray. Place beets in the baking dish and drizzle the beets with the olive oil. Turn the beets to coat. Place baking dish, covered, in preheated oven and bake the beets until they are fork tender, about 1 hour. Remove dish from oven. Allow the beets to cool slightly and then slip the skins from the beets. Cut the skinless beets into bite size pieces. In a serving bowl combine the 2 teaspoons of olive oil, chopped parsley, vinegar, honey and salt and pepper. Add the beets to this dressing in the bowl and toss to coat. Serve warm. Recipe makes 4 servings Estimated WW Smart points 3 per serving.